Lovescool - For the Love of Dessert Freezing: Black Beans and Chickpeas There are a myriad of reasons eating whole foods at home doesn’t happen. Reasons like “it’s too expensive,” “I don’t have enough time,” and “it doesn’t taste like it’s processed counterpart.” (quick side note, I’m reading Sugar Salt Fat and while I am stilling formulating my opinions, it’s quite surreal to look back at my childhood eating experience and realize how much of it was controlled manipulated by big business). At any rate, while I can’t give you an extra hour in your day, I can help show you a few tricks that I use to keep my cooking time down. I rely heavily on cooking up large batches of many things and then using them throughout the week(s). This is also a happy life cycle for extra canning jars, mainly the wide mouth pint jars from Ball. (Updated: I store the beans with liquid for meals that require the beans to cook in liquid. (Updated no. 2: Freezing the beans in liquid also reduce the time freezer burn will set in. Black Beans Chickpeas
Blogging for Burgers Foodgoat ... something tasty every day Gabriele Galimberti: “Delicatessen With Love” looks at grandmothers around the world (PHOTOS). Gabriele Galimberti/Riverboom/INSTITUTE In honor of Mother’s Day, share a photo on Twitter or Instagram of your grandmother or her signature dish using the hashtag #grandmacooks. Check out our submissions here. If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!” Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures. “In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes. “I like to photograph people and I always like to tell their stories.
CookThing - How to Cook Anything Williams-Sonoma smitten kitchen Making Your Own Homemade Oatmeal Packets: A Visual Guide and Cost Analysis I love oatmeal. I eat it for breakfast probably five days a week. It’s a very healthy fuel to get your motor running for the day, plus it can be very tasty if it’s made well. Whenever I find myself using something almost every day, I begin to wonder if I can’t reduce the cost of it somehow. The answer is … sort of. Here’s the plan. The Basic Recipe All you really need to make your own basic oatmeal packets at home are instant (ready to eat in one minute) oatmeal, salt, and sealable baggies to store them in – you might also want sugar or another sweetener if you wish to pre-sweeten the oatmeal. The procedure is really easy. These will result in basic oatmeal packets very similar to the “regular” oatmeal packets sold by Quaker Oats. Flavoring It Up Of course, I like to flavor it up. On the left are the ingredients for cinnamon-raisin packets. For my cinnamon-raisin packets, I just add about 1/4 of a teaspoon of cinnamon and about two dozen raisins to each bag. What about the time cost?
guide to Boston restaurants and fine dining - featuring the best